Mousse au chocolat aux noisettes et whisky

This dessert can be made 1 or 2 days in advance. It improves if left to mature.

1/2 cup of hazelnuts, skinned, crushed and browned in 400°F oven
1 lb of semisweet chocolate cut into pieces
2 Tbsp of unsalted butter
1 cup of sugar
6 egg yolks
6 Tbsp of Scotch whisky
6 egg whites

Chantilly cream

1 cup of heavy cream
1/2 tsp of vanilla extract
2 Tbsp of confectioner’s sugar

  • In a double boiler combine the chocolate, butter and 1/2 cup of sugar.
  • Set on simmering water.
  • Let stand without stirring until the chocolate has melted.
  • If you stir it may stiffen and become unworkable.
  • Remove the bowl from the heat and stir in the egg yolks.
  • Stir in the hazelnuts and whisky.
  • Beat the egg whites with a whisk until stiff peaks form.
  • Gradually beat in the remaining sugar.
  • Whisk about 1/3 of the egg whites into the chocolate mixture.
  • Mix well since this step serves to lighten the chocolate mixture.
  • Gently fold the chocolate mixture into the rest of the egg whites.
  • Pour the mousse into serving bowls or glasses and refrigerate for 2 or 3 hours.
  • 1 hour before serving, prepare the Chantilly cream:
    • Combine the cream and vanilla.
    • Beat with a whisk until stiff peaks form and cling to the beater.
    • Add the sugar and continue beating for a few seconds.
  • Fit the cream in a pastry bag and decorate.